Potted Beef with Pears and Cipollini Onions and Horseradish Cream

Name: Potted Beef with Pears and Cipollini Onions and Horseradish Cream
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms stew beef or beef chuck, cut into 2- to 2 1/2-inch pieces; 355 milliliters beef stock; 6 servings Freshly ground black pepper; 3 Tbsps butter; 59 milliliters finely chopped chives; 907 grams cipollini onions (about 2 sacks) or 1 1/2 pounds red or yellow pearl onions; 237 milliliters sour cream or creme fraiche; 118 milliliters dry sherry; 2 Tbsps chopped fresh thyme; 1 teaspoon ground allspice; 1 pinch Pinch ground cloves; 59 milliliters heavy cream; 2 teaspoons honey; 3 Tbsps prepared horseradish, such as Golds; 6 servings Kosher salt; 6 servings Freshly grated nutmeg; 2 Tbsps vegetable or olive oil; 4 larges underripe brown-skin pears, peeled and cut into 4 to 6 wedges each

Potted Beef with Pears and Cipollini Onions and Horseradish Cream might be just the main course you are searching for. One portion of this dish contains roughly 48g of protein, 49g of fat, and a total of 785 calories. This gluten free and primal recipe serves 6. 3 people found this recipe to be scrumptious and satisfying. If you have ground cloves, beef stock, butter, and a few other ingredients on hand, you can make it. To use up the pears you could follow this main course with the Cornmeal Crepes with Figs and Pears as a dessert. From preparation to the plate, this recipe takes around 3 hours and 45 minutes.

Instructions

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Bring a medium pot of water to boil for the onions. Salt the water and boil the onions for 5 minutes. Then drain the onions and cool to handle. Peel the onions by squishing the root end out of the skins.

Ingredients you will need

Onion

Water

Salt

Equipment you will use

Pot

Bring the beef to room temperature and pat dry with paper towels.

Ingredients you will need

Beef

Equipment you will use

Paper Towels

Sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Heat the oil over medium-high heat in a large Dutch oven and add the beef in batches, browning until deeply caramelized all over. Repeat until all the beef has been browned, adding more oil when necessary.

Ingredients you will need

Beef

Cooking Oil

Equipment you will use

Dutch Oven

Remove the browned meat to a plate, covered with foil and reserve for later use.

Ingredients you will need

Meat

Equipment you will use

Aluminum Foil

Reduce the heat to medium-low and add the butter to the same pot used for browning the meat. When the butter foams, add the onions to the pot. Season with salt and pepper, and add in the thyme, allspice, cloves and some nutmeg. Cook until light caramel in color, 20 to 25 minutes, stirring occasionally.

Ingredients you will need

Salt And Pepper

Allspice

Caramel

Butter

Clove

Nutmeg

Onion

Thyme

Meat

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Pot

Drizzle in the honey. Then add the sherry to deglaze the pan. Next, add the stock and the browned beef. Cover and roast in the oven for 1 hour 15 minutes.

Ingredients you will need

Sherry

Honey

Stock

Beef

Equipment you will use

Oven

Frying Pan

Add the pears and stir to combine. Roast until the beef is tender, 45 minutes to 1 hour more. Cool and store in the refrigerator for a make-ahead meal.

Ingredients you will need

Pear